Oysters, one of the delights of the sea, deserve to be explored in depth. In this article, I invite you to discover the different categories of oysters available in France and around the world. Whether you're an amateur or a novice, you'll find here all the information you need to fully appreciate these jewels of the sea.
Focus on the two main species of oyster
France, the cradle ofoyster farmingThis region is distinguished by its two types of oyster: flat oysters and creuse oysters.
Flat oysters
Flat oysters (Ostrea edulis) are easily recognised by their round shape. Their flesh is firm and crunchy, often with a subtle hazelnut flavour. Despite their delicate flavour, they only account for 10% of French production.
Hollow oysters
Hollow oysters (Crassostrea gigas) are the most popular in France. They have an elongated shape and take between 2 and 4 years to reach a consumable size. There are several sub-categories of creuse oysters:
- Fine hollow oysters Flesh content between 6.5% and 10.5%, fine flesh.
- Hollow oyster specials Flesh content between 10.5% and 12.5%, fleshy and less iodised.
- Super special hollow oysters Flesh content higher than 12.5%, very mild taste.
- Organic oysters Produced from natural spat, they have fine flesh and an iodised taste. Flesh content between 6.5% and 10.5%.
The following table summarises these characteristics:
| Type of oyster | Flesh rate | Features |
|---|---|---|
| Fine | 6.5% to 10.5% | Thin, not very fleshy flesh |
| Special | 10.5% to 12.5% | Fleshy flesh, less iodine |
| Super specials | More than 12.5% | Mild taste |
| Bio | 6.5% to 10.5% | Natural spices, fine flesh |
Marennes-Oleron oysters
Marennes-Oléron is an emblematic oyster-farming region, renowned for its farmed oysters, which benefit from prestigious labels such as Label Rouge and IGP. Here are the different categories of Marennes-Oléron oysters:
- Fines de Claire Matured in former salt marshes (called claires), they develop a unique iodised flavour.
- Shoots in Claire Also matured in the claires, but in smaller numbers, to produce denser meat.
- Claire's specials The PGI guarantees their origin and exceptional quality.
Maturation on the oyster bed gives Marennes-Oléron oysters an inimitable taste signature. Tasting them is a sensory voyage of intense iodine, combining the oyster-farming tradition with a unique terroir.
Normandy oysters
Discover Normandy oysters, which shine with their dense flesh and iodised flavour. An excellent example is the Isigny oyster, known for its crunchy texture and powerful marine flavours.
In short, each oyster has its own terroir, unique taste and texture. Normandy oysters are often distinguished by :
- Dense, crunchy flesh
- A pronounced iodine taste
- Farming conditions in the cold waters of the English Channel
As a young pet shop floor manager, I particularly appreciate the expertise of Normandy oyster farmers. The constant concern for the well-being of the oysters and the best farming practices is reminiscent of the rigour required in my own profession, albeit in a different context.
Oysters from Brittany
Brittany, another major oyster-growing region, offers a variety of oysters, including the Cancale oyster and the Belon flat oyster.
Cancale oysters are appreciated for their iodine flavour and fine texture, while the much rarer Belon oysters stand out for their delicate, slightly woody flavour.
To sum up, here is a table showing the main characteristics of Brittany oysters:
| Type of oyster | Features |
|---|---|
| Cancale oysters | Iodized taste |
| Belon oysters | Delicate, woody flavour |
How do you choose your oysters?
Choosing quality oysters is not rocket science if you know a few tricks. Here's my advice:
- Visibility of labels Red, PGI and organic labels guarantee quality and traceability.
- Aspect : The oyster must be well closed, a sign of freshness.
- Reaction When opened, it should retract at the tip of a knife or under a drizzle of lemon juice.
- Storage Keep oysters in a cool, well-ventilated place, ideally in the vegetable compartment of the fridge, in the cellar, or on the windowsill in winter.
To preserve their quality, it is essential to understand the different methods of preservation:
| Type of conservation | Duration |
|---|---|
| In a tightly packed basket | 3-4 days |
| Loose, hollow downwards, damp cloth | 4-5 days |
One day, at a family party, I forgot to check whether the oysters had reacted to the lemon. The result: horrible indigestion for me and a few guests. Since then, I've never skipped these steps, and believe me, it's much better that way!
How to cook it
Tasting oysters is above all a matter of personal taste. You can eat them raw or cook them quickly. Here are a few ideas for perfect seasoning:
- Floods Serve with a drizzle of lemon juice or a touch of shallot vinegar.
- Quick cooking No more than 5 minutes to preserve their texture and flavour.
- Support : They are ideal with dry white wines such as Muscadet, Riesling or Chablis.
To prepare hollow oysters, take a sturdy knife and follow these steps:
- Hold the oyster in your hand.
- Insert the knife into the hinge.
- Swivel the knife to cut the muscle.
As for flat oysters :
- Place the knife on the hinge.
- Cut off the hinge.
- Cut the muscle and remove the top part.
My pet shop colleagues often ask me if I have a tip for hassle-free preparation. My answer is simple: follow these steps carefully, and above all, don't forget to wear gloves to avoid accidents!
I hope this guide will help you better understand the different categories of oysters and inspire you to discover or rediscover this exceptional delicacy. Whether you choose flat oysters, hollow oysters or organic oysters, you'll always enjoy the taste!
English 
French